Creamy Chicken and Rice Soup

2 cans of chicken broth + 1 can of water

2 cans of cream of chicken

2 carrots diced

1 celery stock diced

1/2 a white onion diced

1 lg. potato diced

3/4 cup uncooked rice

1 tsp basil

1/2 tsp thyme

dash of rosemary

1/2 tsp garlic salt

salt and pepper to taste

2 tbsp sour cream

olive oil

2 chicken breasts or 4 chicken tenders diced

Heat oil in large pot or dutch oven. Add chicken and start to brown. Add onion, carrots, and celery. Cook until vegetables tender and chicken is cooked through. Add chicken broth, water, cream of chicken, basil, thyme, rosemary, and garlic salt. Add potatoes and rice, cook until tender. Remove from heat and stir in sour cream. Salt and pepper to taste.

Creamy Italian Chicken

Serve this flavorful crockpot chicken recipe over rice or noodles.

Cook Time: 6 hours

Total Time: 6 hours

Ingredients:

• 4 boneless skinless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1 stick of butter, or for less fat 1/3 cup water
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
• 1 can (4 ozs.) mushroom stems and pieces, drained (optional)
  
• Hot cooked rice or noodles (I like fettuccine)
  

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

Creamy Chicken Noodle Soup

3 cans chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup onion chopped
3 cans cream of chicken soup
1 cup of milk
1 1/2 cup of sour cream
3 cups cooked and cubed chicken
1 pkg. wide egg noodles

Cook the veggies in the broth until tender (about 20 min.) Add cream of chicken soup, milk, sour cream, then add chicken and egg noodles cooked and drained. Heat until warm, don't boil

From the kitchen of Jen H.

Chicken Fajita Soup

1 lb chicken
1 green bell pepper
1 red bell pepper
1 yellow onion
1/2 packet fajita seasoning
1 can chicken broth
1 can Rotel (tomatoes and green chilies)
1 pkg birds eye super sweet corn
1 tbsp cumin
1 tbsp chili powder

In a large skillet saute sliced chicken. Remove chicken from pan and cook peppers and onion. Add chicken into pepper mixture. Add fajita seasoning and 1/2 cup water. Simmer for 5 min. (Or you can use left over fajita mixture from a previous meal)
In a crock pot add fajita mixture, chicken broth, Rotel, corn, cumin, and chili powder. Cook on low for 4 hours.

Serve with jack cheese, sour cream, and tortilla or corn chips.

Crock Pot Enchiladas

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup (or 2 cans of cream of chicken if you don't like mushrooms)

1 cup sour cream

2 Tbsp. chopped onion

1 can diced green chilies

1 ½ cups grated cheddar cheese

12 flour tortillas torn into pieces

3-4 cups cooked chicken or pork

7-oz. jar salsa

½ cup grated cheddar cheese (for garnish)

2 Tbsp. Chopped Cilantro (for garnish)

Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 cup grated cheese. Place one-third of each of the following in layers in crock pot: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4 hours, then stir lightly. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low an additional 15 minutes until cheese is melted. Garnish with Cilantro serve. Goes great with Corn Casserole and Spanish Rice.

Chicken in Mushroom Cream Sauce

Chicken:

¼ cup flour

¼ tsp paprika

¼ cup melted butter

Dip chicken in melted butter and season chicken in a bag with flour and paprika. Bake at 325° for 40 min. Turn and bake 40 more minutes or until tender. Server with mushroom sauce.

Sauce:

½ lb mushrooms

¼ cup minced onion

2 Tbsp butter

2 Tbsp flour

½ cup cream

½ cup sour cream

Salt & pepper to taste

Cook mushrooms and in butter until tender. Cover and cook 10 minutes more (I always turn the temp down when I cover the pan). Push mushrooms aside and stir in flour. Add cream, sour cream, salt and pepper. Heat slowly, almost to a boiling point (but don’t boil or the cream will curdle). Pour over chicken.

Chicken Cream Cheese Quesadillas

3 cooked chicken breasts
1 block cream cheese
1 can green chilies or jalapenos
flour tortillas
butter

Cook chicken and shred. Mix in cream cheese and green chilies. Spread part of mixture between 2 tortillas. Spread outside with butter. Brown on both sides. Cut with pizza cutter.

Hot Chicken Salad

-6 cups diced cooked chicken
-4 cups diced celery
-3 cups croutons
-3 cups mayo
-1 1/2 cups slivered almonds
-1/2 small onion diced
-1 1/2 tsp. salt
-3 cups crushed potato chips
-2 cans Cream of Chicken soup

-Mix all ingredients except chips and a few almonds.
-Place in a large cake pan and top with crushed chips and almonds.
-Bake uncovered @ 450 for 25 minutes or until bubbly. (cover with tin foil for the last 10 minutes of cooking or sooner if the almonds start to brown)
-Serve on croissants.
~From the kitchen of Brittany T.

White Chicken Chili

In a large pot add:
1 can chicken broth
4 boneless skinless chicken breasts
1/2 chopped onion
1 tsp. Garlic salt with parsley

Boil until chicken shreds easily and is fully cooked. Reserve broth and shred chicken. (Be sure to not have it too high or the broth will cook away. Sometimes I have to add a second can of broth.)

Add:
1 additional can of chicken broth
Shredded chicken
4 cans Great Northern white beans (drained and rinsed)
1 small can Herdez green salsa
2 small can chopped green chilies

Bring all ingredients to a boil. Then stir in about 3/4 of a large carton of sour cream until heated through. Serve with crushed tortilla chips, cheese, and reserved sour cream on top.

Crockpot style:
If making in the crockpot, add frozen chicken breasts or tenderloins, green chilies, green salsa, beans, and 1 can chicken broth to the crockpot. Cook 4-5 hours. Stir to shred chicken. Add sour cream and heat through.